2tablespoongrated orange peel (about 2 large oranges)
1½cupswhite chocolate chips
Instructions
Pre-heat oven to 350°. Line a baking sheet with parchment paper and set aside.
In a medium bowl combine flour, baking soda, and salt in a bowl. Set aside.
In a large bowl, cream butter and both sugars for about 1-2 minutes, until creamy. Add in the egg and orange zest and mix until fully incorporated.
Gradually beat in the flour mixture until combined. Stir in the white chocolate chips.
Scoop cookies onto the baking sheet using a medium-sized cookie scoop or 1.5 tablespoon of dough. Bake in the oven for 10-12 minutes, or until edges are golden brown.
Let cool on the cookie sheet for 5 minutes, and then transfer to a wire cooling rack.
Notes
spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
Store in an airtight container for up to 5 days or in the freezer or up to 3 months.